No Bake Pumpkin Cheesecake

Ingredients

• 8 ounces cream cheese softened
• 1 cup powdered sugar
• 15 ounce pure pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 8 ounces whipped topping thawed plus more for topping, optional
• 10- inch graham cracker crust the one with extra servings

Instructions

1. In a mixing bowl with electric mixer or a stand mixer, cream the cream cheese till fluffy.
2. Slowly work in the powdered sugar, mixing to incorporate.
3. Add in the pumpkin puree, pumpkin spice, cinnamon and mix well. Make sure to scrape the sides of the bowl to ensure it is fully combined.
4. Fold in the whipped cream until no streaks remain.
5. Pour into the pie crust and cover with foil and refrigerate 6 hours to overnight.
6. Once fully set you can frost with more whipped cream if you want or slice and serve.